Meyer Lemon Sauce Recipe

This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other “plants of economic value for the USDA” to the United States, Frank N Meyer. Among those other valuable plants was the soy bean. How odd to have a lemon named after you, but that doesn’t begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges. They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange. Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

Meyer Lemon Sauce

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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.

Saute until the shallots are starting to soften, about 5 minutes.

Add the flour and stir or whisk together until a light roux develops.

Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.

Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.

Add the 2 remaining tablespoons of butter and shake the pan while that melts.

Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.

Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.

Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.